This lemon tuna spaghetti uses canned tuna and a few other pantry stables to make a quick and easy meal that is comforting and delicious.
Quick and easy meals are a must in our house. I like things that require just a few dishes but still taste great and offer lots of flavor too. This lemon tuna pasta is so easy and uses just a few simple ingredients to create an easy dinner that is packed with flavor.
This pasta dish is extremely versatile and perfect for substitutions based on what you have in the pantry. From linguine to fettucine to spaghetti, any long strand pasta will do. You could also do a short cut pasta but the sauce definitely works a little better with the longer strands.
Another substitution to make this lemon pasta just a little bit healthier is to sub a vegetable noodle like zucchini noodles or hearts of palm noodles.
For the protein in this tuna pasta, I use canned tuna that is packed in olive oil. If you want to go a little lighter, feel free to substitute tuna packed in water. Of course, salmon would make a fabulous weeknight pasta dish too!
If you love this recipe for Lemon Canned Tuna Pasta, be sure to check out these other amazing pasta recipes:
- Roasted Asparagus Carbonara
- 15 Minute Thai Peanut Pasta
- One Pot Bruschetta Pasta
- Sausage Parmesan Pasta with Broccoli
- Pasta and Peas
If you make this lemon pasta recipe or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comment section below or snap a photo and tag it #mysuburbankitchen on Instagram or Facebook.
Lemon Tuna Spaghetti
Grab a few pantry essentials and turn them into a delicious dinner with this easy lemon tuna pasta recipe.
Ingredients
- 1 lb spaghetti
- 2 Tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 can tuna
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 3 Tbsp capers
- 2 Tbsp parsley, finely chopped
Instructions
- Cook spaghetti according to package directions for al dente. Reserve 1/4 cup of pasta water and then drain pasta.
- Meanwhile, heat 1 Tbsp olive oil in a large pan over medium heat. Add sliced garlic and cook, stirring often, until fragrant (1-2 minutes).
- Add lemon zest, capers and tuna and cook for an additional 2 minutes.
- Add remaining 1 Tbsp olive oil, cooked pasta, 2 Tbsp reserved pasta water, and lemon juice. Toss to combine. Add additional pasta water if necessary to form the "sauce."
- Remove from heat and top with chopped parsley just before serving.
Notes
1. You can substitute vegetable noodles for the pasta. For zucchini noodles, add immediately after cooking the garlic.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 161mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
That’s a dish right up my alley! Thanks for joining the Thursday Favorite Things Blog Hop!
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This pasta looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
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My husband loves pasta and tuna so this would be a perfect dish at our house! Thanks for sharing at #HomeMattersParty
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Hi my name is Mark. Your tuna lemon pasta recipe looks delicious. I also used to make tuna pasta but now I will try it with lemon to add zest.
Awww looks absolutely delicious 🙂 Can’t wait to try it. Thanks for sharing such an amazing recipe.
It sounds yummy. I’ll definitely try this recipe. Thank you so much for sharing.